Ingredients

Ingredients:
¾ cup warm water

1 packet active dry yeast

½ teaspoon sugar

1½ cups unbleached flour

¼ cup whole wheat flour

1 teaspoon salt

2 tablespoons cornmeal

2 tablespoons extra virgin olive oil

Directions

In
a large measuring cup or bowl, dissolve yeast in water. (Make sure the
water is warm - not hot, not cold. Around 100 degrees.) Add the yeast
and sugar and
stir until the yeast dissolves. Let it stand for about 5 minutes to
assure the yeast water is active. A thin layer of foam will appear at
the top.
That is a good sign.

Kneading with a stand mixer:
Combine flours, salt, and cornmeal in a bowl of a mixer with a dough
hook. Or, to mix by hand, place in a
large bowl. Mix on lowest speed, and then add yeast water and 2
tablespoons of olive oil. Mix on the slowest speed to allow the
ingredients to come together,
(or stir by hand with a wooden spoon). You may need to scrape down the
sides with a spatula. Then move to medium-high speed and knead for 2
minutes.
The batter should form a ball, unless it’s too wet or sticky. If so,
add only enough flour to prevent it from sticking. The dough should
come off the
sides cleanly and form a ball.

If kneading by hand, turn the dough onto a well-floured
surface. Use a pressing motion with the palm of your hands, turning the
dough. Work the dough several
minutes until it is smooth.

Put the remaining ¼ teaspoon of olive oil in a medium bowl.
The dough will be sticky, so flour your hands before picking it up,
and place it in the
bowl. Turn it over several times until it is coated in oil.

Cover with plastic wrap, and place in a draft-free, warm
place for 1 to 2 hours, until it rises to almost double in appearance.

Chill the dough in the refrigerator overnight, or for 1 hour to
firm it up. Since this dough is slightly sticky, chilling the dough
makes it easier to roll
out. Chilling it overnight gives the dough more flavor and texture.
Dough will keep in the refrigerator for 3 days.
When ready to prepare the grilled pizza crust, grab dough by edges,
turning the disk a few inches at a time. Roll into a crust shape.